mercoledì 3 settembre 2014

A tasty main dish very special: in fact I used the potato "Vitelotte" from a potato purple color native of Peru; very tasty and with the color very "nice"!

Ingredients for 4 people: 4 slices of beef scallops 2 organic oranges 1 small glass of Marsala oregano, salt, pepper For the puree 500 grams of potatoes "Vitelotte" purple 30 grams of butter preparation:
Bake the potatoes in a pressure cooker. When they are ready, peel and mash the vegetables passes. Put them in a pan and add the butter and if you see this is too thick even half a glass of milk. Turn right until you get a good creamy consistency
Then prepare the scallops in flour impanandole. In a skillet, fry a little oil with the shallots. Add the slices of meat then pour the Marsala wine and let the alcohol evaporate completely. Then add the orange juice and cook over low heat for 10 minutes. When they are cooked, serve immediately with the purple puree.